Gluten Free Pumpkin Pie Cheesecake really is the best of both worlds. It has the creamy, sweet, and rich texture you'd expect from a cheesecake, with all of the cinnamon, nutmeg, and pumpkin flavor of a pumpkin pie. It's also has a gluten free graham cracker crust, and is incredibly easy to make!

Servings: 12servings

Author: DishingDelish.com

Ingredients

Graham Cracker Crust

1 1/2cupsgluten free graham crackersfinely ground

1/3cupwhite sugar

6tbspunsalted buttermelted

1tspground cinnamon

1/4tspnutmeg

Filling

38 ozpackages cream cheesesoftened

3/4cupwhite sugar

1tspvanilla extract

3largeeggs

3/4cuppumpkin puree

1/2tbsppumpkin pie spice

Instructions

Graham Cracker Crust

Mix all ingredients together until well combined (all of the graham cracker should look wet).

Grease a 9-inch pie pan. Press graham cracker crust into pan, and up along each side evenly.

Bake at 375°F for 5-10 minutes, or until golden brown. Remove and let cool.

Filling

Cream together cream cheese, sugar, and vanilla extract. While still mixing, add one egg at a time until all are added and mixed in.

Separate filling into two equal parts. Pour one part into pie pan over graham cracker crust, smoothing evenly with a spatula.